I miss having a good vegan pot pie! I like to try new recipes when I visit my friend in Fairbanks, AK. I was there a couple weeks ago and it was COLD, like -29 degrees below 0 cold. I felt like we needed some comfort food and so I made us this recipe from The Warm Kitchen by Amy Fothergill for Chicken Pot Pie. I made substitutions making the recipe dairy-free and meat free, since it was already Gluten-Free! It was delicious! I will be making this pot pie again and adding The Warm Kitchen to my list of top 10 Gluten-Free Cookbooks! I know you will enjoy this recipe. The meat substitute I used is called Beyond Meat. It is Gluten FREE! Look for it in your Natural Pantry. Here is a photo of the product:
Recipe for Chicken-Like Pot Pie
1. Place the following in a large soup pot and bring to medium heat:
3 cups Vegan Chicken Broth
2 cups canned Coconut Milk
1/2 tsp each dried thyme, sage and rosemary ( or poultry seasoning )
1/4 tsp black pepper
1 tsp sea or kosher salt
2. Make Slurry of 1/4 cup cornstarch and 1/4 cup cold water and add the slurry to the broth above when bubbles start to form and mix well.
3. Add the following and simmer about 2o minutes until thickened:
1 package cubed Beyond Meat’s substitute Chicken
2 cups mixed vegetables ( I used peas, corn, broccoli, onions and green beans )
4. Pour into a 9 x 13 inch baking pan and top with Drop Biscuit Topping
Bake at 375 degrees for 40 minutes or until Biscuits are golden on top.
Recipe for Drop Biscuit Topping
1. Mix together dry ingredients by hand or process in a food processor by pulsing. I mixed by hand. Below is a photo of the bowl of mixed dry ingredients and mixed wet ingredients.
1/3 cup shortening or butter
1 1/2 cups gluten free flour mix ( I used pure pantry )
1 tsp xanthan gum if it is not in your GF Flour mix above.
1 tsp sea or kosher salt
1 Tablespoon sugar
2 teaspoons baking powder
2/3 cup whole milk ( I used almond milk )
3 eggs
1 tsp white vinegar
**ADD wet ingredients to the dry mixture and mix lightly. I used a cookie batter scooper to put the Biscuit Topping on the Chicken-Like Hot Mixture.
Bake at 375 degrees for 16 minutes and enjoy this pot pie!
mmmm this is the ultimate comfort food!!! I love making vegetarian meals, even moreso when they have real substance like this recipe – I’d love to try making!
Never had them like this, sounds good though.
I’m going to try this
I’ve always wanted to try alternatives to meat, being that I am a huge health nut and love vegetable based soups and chili. I have never tried gluten free in my meals though, and definitely want to see how gluten free dumplings taste! This is one of my favorite family meals. 🙂
I tried a couple of prepared dishes containing Beyond Meat at Whole Foods. I’m looking forward to cooking with it myself.
It is fabulous Charj! They don’t have it in Alaska….so when I was on a trip to OR last fall I brought some home with me and froze them 🙂
There are a few items I’ve never used before (xantham gum, rice flour) but I am gung-ho to try a great veggie, wheat-free warmer-upper. Thanks for the great recipe1